5 Star Reader Comment
Perfect! This is how my grandma used to make it! I’ve been looking for this recipe for over five years!
Elaine
Why This Simple Stew Holds a Special Place in My Heart
Over the years, I’ve had the pleasure of enjoying many a bowl of this amazing chicken stew recipe. From church socials to Fall fundraisers, this old-school recipe has stood the test of time. What’s funny about this recipe is that for the longest time, I couldn’t find a single “written down” version of how to make a creamy chicken stew. And, when I asked my family and friends for instructions, the answer was always, “boil a chicken, add stock and milk, thicken it with flour and butter, season with salt and pepper.” That was it.
So, I finally did what every good Southern cook has to do—I wrote it down. And I’m so glad I did, because now I get to share it with you.
This easy chicken stew recipe, Southern-style, is a time-honored dish that anyone can learn to make. It’s best served steaming hot with saltines, Spicy Crackers, or a slice of Cornbread. You can add a dash of hot sauce if you want to get fancy. This is comfort food made with love.
XO,
Donya’s Tips & Things to Know
Make-ahead friendly. This stew holds up beautifully in the fridge for up to 3 days and reheats well.
Don’t skip the two-step milk process. The first addition with flour and butter thickens, the second makes it creamy.
Want a richer stew? Swap half the milk for half-and-half.
Add-ins are optional. Traditional Southern chicken stew keeps it plain, but a handful of peas or corn can stretch it further.
This hearty stew, like my Crock Pot Ham And Potato Soup or Bloody Mary Chili, is an easy-to-make favorite my family can’t get enough of.
Ingredients Needed To Make Creamy Chicken Stew
- Chicken – one whole chicken (around 3 pounds), pieces, or chicken breasts.
- Chicken stock – adds depth and richness.
- All-purpose flour – helps thicken the stew.
- Whole milk – used twice for both the slurry and creamy finish.
- Butter – for that silky texture.
- Salt and black pepper – the simple seasonings that make this stew shine.
How To Make Southern Chicken Stew
- Place the chicken in a large stockpot and cover with water. Simmer until tender – about an hour (for full instructions on how to stew chicken, scroll down.) Remove and reserve 2 cups of the cooking liquid. When the chicken is cool enough to handle, remove the skin and shred the meat. Return it to the pot with the reserved liquid and chicken stock. Bring to a simmer.
- In a small bowl, whisk together flour, milk, and butter to make a slurry. Stir it into the pot until incorporated.
- Add the remaining milk, then season with salt and pepper.
- Taste, adjust, and serve piping hot with crackers or cornbread.
People Often Ask
Yes, it is. The first is to make a paste with butter and flour to help thicken the chicken stock, and the second is to make the stew creamy. Trust me, this is a process that works!
Yes! A mix of breasts and thighs works beautifully. Just remember breasts cook a little faster, so keep an eye out when simmering.
Absolutely. Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Sure. Add sauteed carrots, onion, celery, corn, garlic, or bell pepper.
Allow the chicken stew to cook, then transfer it to an airtight container then place it in the fridge for up to 3 days. Reheat it on medium heat, stirring occasionally.
Cook the chicken on high pressure with stock and seasonings for about 20 minutes. Release, shred, then add the slurry and milk on sauté mode until creamy.
Craving More? Try These Chicken Recipes
Ingredients
- 1 3 pound chicken – whole, pieces or just chicken breasts
- 2 cups chicken stock
- 3 tablespoons flour
- ½ cup milk
- 1 tablespoon butter
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Add chicken to a large stockpot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 cup of cooking liquid.
- When chicken is cool enough to handle, remove skin and meat. Discard skin. Shred meat and return it to the cooking liquid. Add chicken stock then bring liquid to a simmer.
- In a small bowl or cup, mix together flour, milk and butter. Gently spoon into simmering liquid and stir until incorporated. Add milk and stir. Taste and add additional salt and pepper if needed.
- Serve hot with a dash of hot sauce if desired and saltine crackers.
- ***This recipe serves 8 to 10 people.
Nutrition
How To Serve
I love serving this stew straight from the pot while it’s still piping hot, with roast beef and cheese sliders or Mom’s egg salad sandwiches. On chilly days, I’ll round out the meal with a Mediterranean pasta salad or Southern green beans and potatoes.
How To Stew Chicken On The Stove Top
- In a large stock pot, combine the chicken with enough water or chicken broth to cover it—season with salt, pepper, and any other desired seasonings.
- Bring everything to a boil, then reduce the heat to a low simmer, partially covering the pot. Allow the chicken to cook for 1-2 hours, or until tender, occasionally skimming off any foam or fat if you want.
- Once the chicken is fully cooked and tender, remove it from the heat. Let the chicken cool, then shred. Use in chicken stew, chicken soup, Cranberry Pecan Chicken Salad, or Easy Chicken Chili.
If you tried this Southern Style Chicken Stew Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Love it!!! 🤩 I added corn but everything else was yours.
BEST chicken stew, reminds of my mama’s chicken stew!
Thank you so much for posting this recipe! I’m like you, I have searched everywhere for a recipe and could never find one. Your recipe is pure perfection. I sometimes add a tiny bit of liquid smoke which reminds me of the taste you would get when making it in a big pot over an outdoor fire.
Delicious! This is my go to recipe for chicken stew.
Perfect! This is how my grandma used to make it! I’ve been looking for this recipe for over five years!
I love this! Thank you.
~Donya
Couldn’t find a place Tonasket a question, so trying this. When u say it serves 10, how much does this chicken stew recipe make…4 quarts or 10 quarts or how much in quantity? Thanks!
I made this with 2% milk and extra butter. I also added Better Than Bouillon Chicken base, since the cooking liquid is unseasoned and 1 tsp salt is a negligible amount for all the milk. Since it takes time for the stew to thicken, you should add a time length to simmer until it reaches a stew consistency and the flavors marry up. I simmered mine for about 25 minutes. It may be traditional to serve with saltines, but we often slopped it over fresh homemade biscuits. My family loved to break the rules.
Joy, the recipe does say to simmer for about an hour. Perhaps you missed the time in the instructions.
Chicken Stew was a “regular” at my grandmothers house in Fall and Winter. It was passed down by her mother who received it from a German refugee in an internment camp during WWII. Our recipe is the same, with one exception: a generous amount of grated sharp cheddar cheese was slowly stirred in when the stew was finished. Amazingly delicious and satisfying!
Always served with Saltine Crackers and sweet pickles.
Milk is listed twice. I get whole milk, what is the other?
It’s listed 2 times because it’s used 2 times in the recipe. Full details are in the instructions.
Enjoy!
~Donya
Thank you for this chicken stew base recipe! I fry up some bacon in the pot, remove bacon and keep a little for sautéing some chopped onion. Then I add cut up rotisserie chicken, boxed chicken stock and, at the end, heavy cream. chop up the bacon for garnish when you serve it. So many different ways to explore this comfort food!